As an organic health foodie, I really enjoy making my own homemade sauces or glazes plus a whole lot more whenever I can and have the time. It makes me feel sort of accomplished—like a creator or artist of sorts—by preparing it myself and without having to buy it out of a can or bottle from the grocery store. And because this blog is pretty much about food and recipe sharing, natural health, product reviews, and as a means of communication by way of website, social media interaction and a special connection with you—the visitor—here is my 3 Step Raspberry Sauce.
What are the three steps you might ask? It requires only pulsing the fruit with honey in a food processor or blender, straining in order to remove the seeds (or you can keep them if you prefer) and the final step is allowing it to thicken on the stovetop. Furthermore, there are only a few ingredients besides fruit and honey, but also salt to balance the sweetness and lemon juice to brighten and enhance the flavor. However, I used only raspberries and sugar free honey and a pinch of salt here (without the lemon) and it was still amazing, but if lemons are readily available, I do highly recommend. With that being said, this sauce (glaze) really is so easy and tastes super delicious.
It can be drizzled over meats, breads like pancakes or as a filling inside of homemade donuts, or over French toast, over ice cream and even over fresh salads too. Just go wherever your imagination takes you inside of the kitchen. 😊
Delicious Homemade Sugar Free Raspberry Sauce
Easy raspberriy sauce (or glaze recipe) that tastes delicious and that is sugar free to boot.
Ingredients
- 6 oz Fresh Raspberries
- 1/4 cup Zero Sugar Honey by Wholesome Yum
- Pinch Salt, optional
- Juice from half a lemon, optional
Instructions
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In a food processor, add the raspberries and honey (lemon juice and salt if using) and pulse until smooth.
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Using a fine mesh strainer, strain out the seeds and discard.
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Add the sauce to a small pan on medium heat and bring to a gentle boil.
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Reduce the temperature down to low and cook for 3 to 5 minutes, allowing the sauce to reduce down and thicken.
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Remove from the heat and allow sauce to cool. Note: Residual sauce not used can be placed in a mason jar and refrigerated for approximately 2 weeks.
